South-Indian tomato chutney is a tangy and sweet companion of delicacies like Dosa, Idli or Uttapam. It’s one of the most popular and delicious chutneys served in restaurants in South India
Its recipe is quite simple to make and requires just under 15 minutes. The flavours in this Tomato chutney are mind-blowing. It has a perfect amalgamation of sour, tangy, sweet, and spicy flavours.. This chutney can also be used as a sauce or a spread.
If you like this South Indian Tomato Chutney recipe and looking for more such chutney recipe, here are the best ones from the blog
South-Indian Tomato Chutney
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Method: Stovetop + Blender
- Cuisine: Indian
- Diet: Vegan
Description
South-Indian tomato chutney is a tangy and sweet companion of delicacies like Dosa, Idli or Uttapam.
Scale
Ingredients
For chutney puree
- 1 tbsp mustard oil
- 1 tbsp urad dal
- 1 tbsp chana dal
- ¼ tsp methi seeds or fenugreek seeds
- 1 medium-sized onion, chopped
- 5 tomatoes, chopped
- Salt to taste
- 1 tsp red chilli powder
- 1 tbsp jaggery powder
- ¼ cup coconut milk (optional)
For tempering or tadka
- 1 tsp mustard oil
- ¼ tsp hing or asafoetida
- 1 tsp mustard seeds
- 1–2 whole red chilli
- 10–15 curry leaves
- 10 –15 peanut kernels
Instructions
For chutney puree
- Heat oil in a pan. Add urad dal, chana dal and methi seeds and saute till light brown and crisp.
- Add onions and saute till translucent and light brown.
- Add tomatoes and saute till they turn mushy.
- Add salt, red chilli powder, jaggery and mix. Let this mixture cool down completely and add coconut milk.
- Add this mixture to a blender and blend till it becomes a puree.
For tempering
- Heat oil in a pan. Add mustard seeds and let them crackle.
- Add hing or asafoetida, curry leaves, peanuts and whole red chilli(s).
- Saute them for 2 minutes and then add this tempering to the chutney puree.
- Mix together nicely and serve with Dosa or Idli.
